Fyllda svampar

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1. 1
   In a medium size skillet, melt butter and sauté diced onion with rosemary sprig over medium heat until soft and translucent, about 4 minutes.
2. 2
   Add garlic and cook until fragrant, about 2 minutes.
3. 3
   Remove the rosemary leaves from the sprig and discard the stem. Add the rosemary leaves, cooked onions, garlic, and butter from the pan to a food processor on top of fresh minced parsley (reserve a pinch for garnishing), walnuts, cream cheese, salt and pepper.
4. 4
   Pulse in food processor until combined but still chunky.
5. 5
   Fold in breadcrumbs, Parmesan cheese, and minced sun dried tomatoes.
6. 6
   Clean mushrooms with a dry towel to remove any dirt. Remove stems and use a spoon to scoop out the gills. Discard the gills and stuff mushrooms gently with a spoon so they are overflowing.
7. 7
   Drizzle with reserved sun dried tomato oil and rub the bottom of each mushroom in any oil that is leftover or has dripped onto your baking sheet. (See note)
8. 8
   Bake the mushrooms in a 400°F oven on a lightly greased, parchment-lined baking sheet for 15 minutes.
9. 9
   When done, garnish with the reserved minced parsley and a crank of salt and pepper on top! Enjoy.